Avocado cilantro (coriander) dip, my version of guacamole style flavours but as a thick dipping sauce – perfect with seafood such as prawns.
So…..cilantro – in Australia we call it coriander – I don’t know why, but we just do. (Just to explain!)
Think of a kind of communal prawn cocktail – no need for individual serves, just plonk your prawns & avocado cilantro dip side by side on the table & watch them go! You could of course create single serves if you want, just spoon the dip on to the prawns like you would marie rose sauce/thousand island dressing for a fresh, zingy prawn cocktail with a mild hum of chilli.
The fresh flavours of avocado, lime & cilantro in the dip means it would also pair well with chicken. You can also feel free to up the amount of chilli if you want – I have deliberately made this dip quite mild. My theory on chilli is that it’s a bit like salt in that it should be “to taste” because some people like more heat than others.
Take your prawn cocktail up a notch,
Lee-Ann ♥
Suggested Mains/Accompaniments:
Oven Roasted Lamb Ribs with Youghurt Mint & Garlic Sauce
Avocado Cilantro (Coriander) Dip
Makes about 1 1/2 cups
My version of guacamole flavours, in a thick dipping sauce. Perfect with prawns - take your next prawn cocktail up a notch!
Ingredients
- 2 ripe avocados - flesh only I use Hass
- 1/2 cup cilantro (coriander) leaves well packed
- 1/2 small red onion
- 1 lime - juice only
- 1 long green chilli - ribs & seeds removed see notes
- 1 tsp good quality mayonnaise
- pinch of salt to taste
Instructions
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Place avocado, cilantro (coriander), onion, chilli & lime juice into a small food processor and process until very finely chopped - you may need to scrape the sides occasionally
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Add avocado flesh & mayonnaise and process until smooth
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Add salt to taste
Recipe Notes
This recipe makes about 1 1/2 cups - but it will depend on the size of your avos.
A note on the amount of chilli - I think one chilli with the ribs & seeds removed is a good starting point. You just get a slight hum of chilli, but you could leave the ribs & seeds in to up the heat factor - or just add more! Whatever takes your fancy.
The reason I have added mayo (and not much) is because I didn't want an overpowering taste of mayonnaise, but I find the mayo helps the dip stay nice & green without discolouring when it's on the table.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
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